基于代谢组学对“英红9号”及其黄化突变种“黄玉”的红茶生产适制性比较分析  

Comparative analysis of black tea production suitability of"Yinghong 9"and its yellows mutant"Topaz"based on metabolomics

作　　者：张晓菊[1] 杜悦阳 张凌云[2] ZHANG Xiao-Ju;DU Yue-Yang;ZHANG Ling-Yun(Guangdong Lingnan Institute of Technology,Guangzhou 510663,China;College of Horticulture,South China Agricultural University,Guangzhou 510642,China)

机构地区：[1]广东岭南职业技术学院,广州510663 [2]华南农业大学园艺学院,广州510642

出　　处：《食品安全质量检测学报》2024年第13期276-287,共12页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(32072628)。

摘　　要：目的 探究“英红9号”黄化突变种“黄玉”的生产适制性。方法 通过广泛靶向的代谢组学和气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)分析了“英红9号”和“黄玉”鲜叶和发酵叶中主要代谢产物的差异,并测定二者间表观物质生化含量如叶绿素类胡萝卜素等,综合代谢物含量进行统计分析。结果 “黄玉”鲜叶中总叶绿素与类胡萝卜素的差值小于“英红9号”。“英红9号”中山奈酚-3-糖苷的含量更高,而“黄玉”中山奈酚-3-葡萄糖苷与山奈酚-3-O-半乳糖苷的比值更高。与“英红9号”鲜叶相比,“黄玉”中作为β-胡萝卜素必要前体物质的玉米黄质和棕榈酸玉米黄质的含量显著较高。“黄玉”发酵叶中由于类胡萝卜素降解能够产生花果风味的物质如:α-法内烯、β-环柠檬醛、橙花叔醇和反式香叶基丙酮的含量均高于“英红9号”。结论 “黄玉”鲜叶中β-葡萄糖苷酶和类胡萝卜素裂解双加氧酶的活性较高。这些代谢特征说明“黄玉”适合生产绿茶、白茶等发酵程度较低的茶。其高活性的酶有助于绿茶的香气和口感形成。相比之下,“英红9号”中的代谢物使其在发酵过程中产生更多的香气成分,如橙油醇和香叶酰丙酮的增加,表明它适合生产红茶。Objective To explore the production adaptability of the"Yinghong 9"yellowing mutant"Huangyu".Methods In this study,the differences of main metabolites in fresh and fermented leaves of"Yinghong 9"and"Huangyu"were analyzed by widely targeted metabolomics and gas chromatography-mass spectrometry(GC-MS).Additionally,the levels of various biochemical compounds such as chlorophylls and carotenoids were determined,and statistical analysis was performed on the comprehensive metabolite content.Results The difference in total chlorophyll and carotenoid content in fresh leaves of"Huangyu"was smaller than that of"Yinghong 9".The content of kaempferol-3-glucoside in"Yinghong 9"was higher,while the ratio of kaempferol-3-glucoside to kaempferol-3-O-galactoside in"Huangyu"was higher.Compared with the fresh leaves of"Yinghong 9",as in"Huangyu"the content of essential precursor substances likeβ-carotene,zeaxanthin and palmitic acid zeaxanthin,was significantly higher.The substances produced by the degradation of carotenoids in the fermented leaves of"Huangyu",were related to the flavor of flowers and fruits:The content ofα-farnesene,β-cyclocitral,nerolidol,and trans-geranyl acetone were higher than that of"Yinghong 9".Conclusion In the fresh leaves of"Huangyu",the activities ofβ-glucosidase and carotenoid lyase are relatively high.These metabolic characteristics suggest that"Huangyu"is suitable for producing tea with lower levels of fermentation,such as green and white tea.Its highly activate enzymes contribute to the aroma and taste of green tea.In contrast,the metabolites in"Yinghong 9"lead to the production of more aroma components during fermentation,such as an increase in orange oil alcohol and geranylacetone,indicating its suitability for producing black tea.

关 键 词：代谢组学 适制性 英红9号 黄玉 气相色谱-质谱法 

分 类 号：TS272.52[农业科学—茶叶生产加工]